F8D Kolsch 02.03.17 - Beer Recipe - Brewer's Friend

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F8D Kolsch 02.03.17

168 calories 16.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 10 gallons
Pre Boil Gravity: 1.027 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Dan Collier
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Thursday February 2nd 2017
1.051
1.012
5.1%
20.9
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pilsner9 lb Pilsner 37 1.8 85.7%
1 lb American - White Wheat1 lb White Wheat 40 2.8 9.5%
8 oz German - Acidulated Malt8 oz Acidulated Malt 27 3.4 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Saaz1.25 oz Saaz Hops Pellet 3.5 Boil 90 min 20.89 55.6%
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Leaf/Whole 3.9 Boil 0 min 22.2%
0.50 oz Saaz0.5 oz Saaz Hops Leaf/Whole 3.5 Boil 0 min 22.2%
2.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfock Water Agt Boil 15 min.
1 each White Labs Saccharomyces Water Agt Boil 10 min.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 251 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Golden State Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 21 72 81 148 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 gal Low 148° to highest 158° Temperature -- 152 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 12.4 gal (49.61 qt). Suggest reducing initial strike volume to 11.16 gal (44.64 qt) and adding 0.4 gal (1.61 qt) sparge/top-off. 11.56 46.3  
Strike water volume (equipment estimates 9.15 g | 36.6 qt) 11.56 46.3  
Mash volume with grains (equipment estimates 9.99 g | 39.9 qt) 12.4 49.6  
Grain absorption losses -1.31 -5.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 10 40  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.25 21  
Volume into fermentor 5.25 21  
Total: 11.56 46.3
Equipment Profile Used: System Default
 
Notes

♦ BREW DATES:
Date: Brew Day • 02.03.17
Gravity at 5.5 Gals (OG) • 1.060
Gravity at 5.0 Gals (FG) • 1.012
Date: Pitch Yeast Day • 02.06.17 3PM
Date: Keg Day • Estimated 02.18.17
Drafted Who’s House • Dan

♦ SESSION NOTES: Recipes from Zymurgy Jan/Feb 2017. Bronze medal 2016 winner. I guess this did come out better than I thought. I just wasn't a fan of the yeast. I did have a pint out at Stereo Brewery and now I understand the flavor.

♦ Supporting Documents:

♦ Yeast Starter
3 cups boiling water. Add 1 cup DME to boiling water for 10 minutes. Sanitize everything and pour in Pyrex. Transfer to ice bath and cool to room temp 70°. FG: 1.040 Stir plate 24-48 hours or Swirl occasionally.

♦White Labs: Each vial of White Labs liquid yeast is designed to be used directly in 5 gallons 75-150 billion cells. One vial will usually start fermentation in 5 gallons in 5-15 hours at 70°F. One vial can be added directly to a 2 liter starter, which in 2 days will grow to approximately 240 billion cells

♦ STANDARD BREWING NOTES: BIAB
♫Create 8.5 gallons sparge water. Bring to 154° strike temperature. Prime pump. Pump water through hose.
Add tablespoon 5.2 pH balancer
♫Add 2 drops Fermcap before adding grain.
♫Add grain – Sparge at 154° for 90 minutes (Minimum 60) (One gallon loss during sparge process) Water burn rate: 1-1/2 gallon per hour.
♫Boil clean water for end of boil session adjustment. Adjust to 5.5 water line.
•Dark beers – Add x tablespoon Calcium Carbonate
•IPA beers – Add 5 tablespoon Gypsum for IPA
•Fitter Hoppier AG - American IPA

WAKE UP!!!!!!
15 minutes – Add Immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last

♦ Check to see if fermentation tank nozzle is pointed upwards

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♦ The Decoction Method
All decoction mashes start with a single infusion step where hot water is added to the mash to start the mashing process. Typical temperatures for the first step vary. Multiple step decoctions are often used. Some examples of steps include:

♥ DRINKABILITY: What did you like about it. Sample Date:
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  • Last Updated: 2017-04-06 12:28 UTC